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Thursday, September 30, 2010

Let me just say a fair warning about poached eggs: these are not for the novice home chef! I have always loved poached eggs, however I am slowly learning how to perfect this "skill" that even most restaurants do not execute perfectly (well at least to my liking). This recipe takes some trial and error so be sure to buy a dozen eggs just in case! The eggs shown in the picture were slightly overcooked (oops!), so be careful about your timing! Use my recipe as a guideline, however I always find the timing is slightly different (about 3 -4 minutes). You can feel the egg for doneness once out of the water, just give it a slight poke!

My family uses a poaching pot to poach eggs, however I find poaching in hot water with a small amount of white vinegar (the original poached recipe) is so much more rustic and exciting to cook!

Also, I just used some leftovers in my fridge/cupboard to whip up a side to go along with my eggs! The side contained white beans, bell peppers, onions, and spinach! I have always found that breakfast is a great way to use leftovers in my fridge. Use your imagination! I have never tried this particular combo, however it turned out the white beans were a great side to soak up some of the yolk, which is definitely my favorite part.

Poached Eggs over Cannellini Beans and Vegetables

Serves 2

Ingredients:

4 Eggs

White Vinegar

1 Can Cannellini Beans (Rinse well)

1/2 Package Washed Spinach

1/2 Bell Pepper Chopped into Bite Size Pieces

1/2 Red Onion Sliced

Salt

Pepper

Crushed Red Pepper

Directions:

Beans and Vegetables: Saute bell pepper in 1 tbsp of olive oil for 2 minutes over medium-high heat. Add onion and saute for 1 minute. Add beans and saute until slightly browning. Take off heat. Once eggs are almost done return to heat and add spinach. Saute for 30 seconds to 1 minute until slightly wilted (but not all the way!).

Eggs: Heat approximately 2" to 3" of water and 2 tbsp of white vinegar in saute pan with higher sides over high heat. Once boiling turn heat down to medium low until water is not boiling or simmering, however hot enough to develop bubbles on the bottom of the pan (like it was close to boiling). Crack egg into a small cup/dish. Place cup in water and slowly tilt to let egg fall into the water. Gently push the egg into one are of the pan with a large spoon. The egg will start to come together. Don't panic, it looks like it won't but it ends up comes together. Keep in water until egg yolk is still runny, however whites are cooked (about 3 - 4 minutes). Make sure the water is not simmering/boiling at all. It should just be hot steaming water. Remove from water with slotted spoon. Remember the egg will continue to cook once out of the water. Repeat with all eggs. You can cook more than one egg in the pan at one time, just make sure to keep them separated and to watch your timing.